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The art of plant-based cheesemaking : (Record no. 47380)

MARC details
000 -LEADER
fixed length control field 03638cam a2200469 i 4500
001 - CONTROL NUMBER
control field on1196041782
003 - CONTROL NUMBER IDENTIFIER
control field OCoLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220729160347.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 200918t20212021bccac 001 0 eng
015 ## - NATIONAL BIBLIOGRAPHY NUMBER
National bibliography number 20210124024
Source can
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780865719620
Qualifying information (hardcover)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0865719624
Qualifying information (hardcover)
029 1# - (OCLC)
OCLC library identifier AU@
System control number 000069703031
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)1196041782
040 ## - CATALOGING SOURCE
Original cataloging agency NLC
Language of cataloging eng
Description conventions rda
Transcribing agency YDX
Modifying agency BDX
-- NLC
-- OCLCF
-- WIM
-- VP@
-- YDX
-- CNWPU
-- OCLCO
-- DPL
-- NLC
-- OCLCO
042 ## - AUTHENTICATION CODE
Authentication code lac
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX837
Item number .M4152 2021
055 00 - CLASSIFICATION NUMBERS ASSIGNED IN CANADA
Classification number TX837
Item number .M4152 2021
082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.563
Edition number 23
084 ## - OTHER CLASSIFICATION NUMBER
Classification number cci1icc
Source of number lacc
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name McAthy, Karen,
Relator term author.
9 (RLIN) 51218
245 14 - TITLE STATEMENT
Title The art of plant-based cheesemaking :
Remainder of title how to craft real, cultured, non-dairy cheese /
Statement of responsibility, etc Karen McAthy.
250 ## - EDITION STATEMENT
Edition statement Revised & expanded second edition.
300 ## - PHYSICAL DESCRIPTION
Extent xvi, 239 pages :
Other physical details colour illustrations, colour portrait ;
Dimensions 26 cm
500 ## - GENERAL NOTE
General note Includes index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note On history and definitions -- Equipment, sanitization, and food safety -- Making quick non-cultured cheese -- Fermentation and culturing: role in cheesemaking -- Fresh cultured cheese -- Mold ripened cheeses and affinaging -- Recipes: putting your cheeses to work.
520 ## - SUMMARY, ETC.
Summary, etc "Packed with simple methods, clear recipes, and straightforward guidelines, The Art of Plant-Based Cheesemaking arms the reader with a clear understanding of the processes for creating authentic cultured, non-dairy, plant-based cheese using traditional (dairy) cheesemaking methods."--
520 ## - SUMMARY, ETC.
Summary, etc Expanded and updated second edition of the Gourmand World Cookbook Awards, 2018, Vegan Category Winner. Learn the craft of making authentic, delicious non-dairy cheese from acknowledged master plant-based cheesemaker Karen McAthy. Comprehensively updated and expanded, the second edition of the "plant-based cheesemaking bible" takes vegan cheesemaking to a new level. Containing over 150 full color photos and enhanced step-by-step instructions, coverage and new information includes: Eight new cheesemaking recipes, plus dozens more from beginner to pro; New coverage of "mixed method" fast-firming cultured cheeses; Going beyond nuts and seeds and using legumes for cheesemaking; Dairy-free cultured butter, coconut milk yogurt, oat and cashew milk yogurt, and sour cream; Growing plant-based cultures, including rejuvelac, sprouting, fermentation, kefir, and probiotic capsules; Lactic acid fermentation and how to use it in cheesemaking; Expanded coverage of flavors, aging, rind curing and smoking, and working with white and blue molds; New recipe section for cooking with dairy-free cheeses including Coeur a la Creme, Buttermilk Fried Tempeh, and more. The Art of Plant-based Cheesemaking, Second Edition, is a must-have for aspiring DIY non-dairy cheesemakers, vegans, and serious foodies alike. The texture, the sharpness, the taste; you will be proud to serve up your creations. -- Amazon.
530 ## - ADDITIONAL PHYSICAL FORM AVAILABLE NOTE
Additional physical form available note Issued also in electronic formats.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Cheesemaking.
9 (RLIN) 38167
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Cheese.
9 (RLIN) 26466
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Vegan cooking.
9 (RLIN) 19636
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Cooking (Cheese)
9 (RLIN) 26468
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Dairy substitutes.
9 (RLIN) 51219
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Milk-free diet.
9 (RLIN) 51220
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Cheese
General subdivision Varieties.
9 (RLIN) 26467
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Fromage
General subdivision Fabrication.
9 (RLIN) 51221
655 #0 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Cookbooks.
9 (RLIN) 211
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Display text Online version:
Main entry heading McAthy, Karen.
Title Art of plant-based cheesemaking.
Edition Revised & expanded second edition.
Place, publisher, and date of publication Gabriola Island, BC : New Society Publishers, 2021
International Standard Book Number 1550927558
-- 9781550927559
Record control number (OCoLC)1233054767
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Non-Fiction
948 ## - LOCAL PROCESSING INFORMATION (OCLC); SERIES PART DESIGNATOR (RLIN)
h (OCLC) NO HOLDINGS IN NZWMT - 54 OTHER HOLDINGS
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date acquired Source of acquisition Cost, normal purchase price Total Renewals Full call number Barcode Date last seen Date checked out Cost, replacement price Price effective from Koha item type
    Dewey Decimal Classification   For loan Non Fiction Waimate Pop-Up Library Non-Fiction 29/07/2022 ALLB 63.00 2 641.563 A00806646 21/11/2023 01/11/2023 63.00 29/07/2022 Non-Fiction
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